Preparation Steps

• Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• In a separate medium bowl, cream together the softened butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
• In a small bowl or liquid measuring cup, whisk together the milk, lemon zest, and lemon juice.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
• Gently fold in the blueberries.
• Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
• Bake for 18-20 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
• Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.